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(The Daily Green)   Fark Food Thread: You have a taste for the citrus tang and the natural acids.. so break it out. Citrus flavors go well in all sorts of things and can really help balance out dishes. But what to use? How? Why? Show us the goods   (thedailygreen.com) divider line 7
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1473 clicks; posted to Main » on 29 Aug 2013 at 5:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



Voting Results (Smartest)
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2013-08-30 10:03:40 AM  
1 votes:
citrus fruit lover ?
Have a heart condition?

Have a chat with your Doc first as some citrus has bad interactions with certain heart meds.

/Miss grapefruit the most
2013-08-29 06:00:34 PM  
1 votes:
This is all really good stuff. I'm putting together a small cookbook on the side in my spare time and using all this stuff is way easier than researching my recipes.

So, thanks.
2013-08-29 05:42:42 PM  
1 votes:

dopekitty74: I've been contemplating using mandarin and ginger salad dressing as a marinade for chicken. Gotta figure out what else to have with it though. Any suggestions?


Basmati rice using orange juice, perhaps?

/pair that with a nice Reisling or Gewertztraminner (possible spelling error)
2013-08-29 03:19:18 PM  
1 votes:
I dunno, I've been on a preserved lemon kick. Salt them up, throw some cinnamon, black peppers, hot peppers, bay leaf, cloves, coriander, whatever trips your trigger and put them in a mason jar and forget them for a month.

Goes great with couscous and chicken dishes.
2013-08-29 03:15:17 PM  
1 votes:
Orange juice combined with worcestershire sauce, garlic, chipotles in adobo sauce, butter, and cilantro make for a good poaching liquid for easy shredded chicken tacos (Cook's Country, September 2009)

The recipe later reduces the liquid down to make a sauce, adding mustard and a fresh dose of cilantro at the end.

I usually double the orange juice and worcestershire sauce in the recipe. I find that the liquid reduces too much while poaching the chicken and can burn in the pan.
2013-08-29 03:09:58 PM  
1 votes:
1) Get a wooden reamer for the juice.  Ream over a strainer and a bowl to eliminate seeds and thick pulp.
2) Get a microplane zester for the rind.  Wash fruit thoroughly before zesting (even organics) to get the wax off.

General rules:
Substitute lemon juice for vinegar in salad dressings and marinades 1:1
Use zest sparingly, and add near the end of the cooking process to prevent bitterness.
If you make a soup and it tastes bland, use lemon juice instead of salt to perk it up.
Lemon juice can also be used to perk up commercial spreads and dips (hummus, sour cream dip, etc) that are bland, too sweet, or too thick.

Buy citrus fruit that is heavy for its size - you want smooth-skinned lemons without the thick pith.
Do not store citrus fruit in the refrigerator - they juice much easier at room temperature.
2013-08-29 03:04:03 PM  
1 votes:
I use limes to make margaritas.
 
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